Toffee Apple Breakfast Pudding

Slow Cooking with Audrey Deane - Toffee Apple Pudding

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You'll Need:

l loaf Rhodes Frozen Bread Dough, baked and cubed (day old)
2 medium size Granny Smith apples, peeled and chopped
8-oz. cream cheese, softened
1 cup packed brown sugar
1 3/4 cups milk, divided
1 teaspoon almond flavoring
1/2 cup toffee bits
5 eggs

Procedures : Place half of the bread cubes in a sprayed 9-inch x 13-inch baking dish. Top with apples. Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. Combine the eggs and remaining milk and pour over bread.

Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Bake at 350 F 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning